Pumpkin Spice Sugar Cookies Recipe

Introduction

These Pumpkin Spice Sugar Cookies are soft, flavorful, and perfect for celebrating fall. Infused with warm spices and pumpkin puree, they offer a delightful twist on classic sugar cookies that everyone will love.

Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground clove
• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 large egg, room temperature
• 1 cup (240 g) canned pumpkin puree
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove until evenly combined and aerated.
2. Step 2: Using a stand mixer on medium-high speed, beat the softened butter with the granulated sugar and brown sugar for 3–4 minutes, scraping the sides occasionally, until the mixture is pale and fluffy.
3. Step 3: Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Beat on low speed just until combined, being careful not to overmix.
4. Step 4: Gradually add the dry ingredients to the wet batter in three additions, folding gently with a rubber spatula or mixing on low until no streaks of flour remain. Chill the dough for 20–30 minutes.
5. Step 5: Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper. Scoop dough with a medium cookie scoop (about 1.5 tablespoons) onto the baking sheets, spacing them 2 inches apart.
6. Step 6: Bake for 10–12 minutes, or until the cookie edges are lightly golden. Allow cookies to cool on the baking sheets briefly before transferring to a wire rack to cool completely.

Tips & Variations

• For a more intense spice flavor, you can increase the cinnamon or add a pinch of ground cardamom.
• Use fresh pumpkin puree if possible for a fresher taste, but canned works just as well.
• If you prefer crispier cookies, bake a minute or two longer, watching carefully to avoid overbaking.
• For a festive touch, drizzle cooled cookies with a simple glaze made from powdered sugar and milk.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—place them in a sealed freezer bag for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pumpkin puree with something else?

You can substitute pumpkin puree with an equal amount of unsweetened applesauce, though the flavor will differ slightly. Sweet potato puree is another good alternative.

Why should I chill the dough before baking?

Chilling the dough helps the cookies hold their shape during baking and intensifies the flavors. It also makes the dough easier to scoop and handle.

Pumpkin Spice Sugar Cookies Recipe

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★★★★★

4.9 from 72 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

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Description

These Pumpkin Spice Sugar Cookies combine the warm flavors of cinnamon, nutmeg, ginger, and clove with rich pumpkin puree for a soft, flavorful treat. Perfectly spiced and tender, these cookies are ideal for cozy autumn days or holiday gatherings.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground clove

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 large egg, room temperature
• 1 cup (240 g) canned pumpkin puree
• 1 teaspoon vanilla extract

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Instructions

1. Whisk dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove until evenly distributed and aerated, ensuring a balanced spice blend.
2. Cream butter and sugars: Using a stand mixer on medium-high speed, beat the softened butter with granulated sugar and light brown sugar for 3–4 minutes, scraping the bowl occasionally, until pale, fluffy, and roughly doubled in volume.
3. Add egg, vanilla, and pumpkin: Add the room-temperature egg, vanilla extract, and pumpkin puree to the creamed butter mixture. Beat on low speed just until combined to maintain a tender texture without over-mixing.
4. Combine wet and dry mixtures: Gradually add the whisked dry ingredients to the wet batter in three additions, folding gently with a rubber spatula or mixer on low until no streaks of flour remain. Chill the dough for 20–30 minutes to firm it up for easier shaping.
5. Shape and bake the cookies: Line two baking sheets with parchment paper. Scoop the dough using a medium cookie scoop (approximately 1.5 tablespoons) onto the prepared sheets, spacing the cookies about 2 inches apart. Bake at 350 °F (175 °C) for 10–12 minutes or until the edges are lightly golden. Cool the cookies briefly on the baking sheets before transferring to a wire rack to cool completely.

Notes

• Make sure the butter is softened but not melted for the best creaming results.
• Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
• Chilling the dough helps prevent excessive spreading during baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For extra flavor, sprinkle with a little cinnamon sugar before baking.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin spice cookies, sugar cookies, fall baking, autumn desserts, spiced pumpkin cookies, soft pumpkin cookies